Low carb real food swaps

Wondering how to make suitable swaps when it comes to eating low carb real foods? Check out these 4 low carb real food alternatives.

Fish & Chips > Salmon & Celeriac Chips

Low Carb Fish & Chips

Serves 4


125g Butter

600g Celeriac

100g Ground Almonds

1 tsp Baking Powder

1 tsp Black Pepper

1 Egg

4 Medium Salmon Fillets

4 Handfuls of Mixed Salad Leaves

160g Cherry Tomatoes

4 tbsp Mayonnaise

Preparation Method

  1. Preheat oven to 200°C/180°C fan (390°F/350°F fan). Add the butter to a baking tray and place in the oven until spitting.
  2. Peel and cut the celeriac into chip shapes, then set aside.
  3. Combine the ground almonds, baking powder and black pepper together in a shallow bowl and mix well with a spoon.
  4. Lightly beat the egg in a separate bowl. Cut the salmon fillets into cubes and dip into the egg, followed by the batter mixture. Ensure all fish is well coated.
  5. Remove the baking tray from the oven, the butter should be sizzling. Carefully place the battered fish and celeriac chips into the baking tray and cook for 30 minutes.
  6. Serve the fish and chips with mixed salad leaves, halved cherry tomatoes and mayonnaise.

Nutritional values per serving                                                  

Calories 880 kcal |Carbohydrates 8g |Total Fat 76g |Protein 41g|

Burger & Bun > Portobello Mushroom Burger

The Low Carb Veggie Cheese Burger  

Prep time 10 minutes

Cook time 15 minutes

Serves 2


4 Portobello Mushrooms

1 tbsp Olive Oil

1 Medium Red Onion, thinly sliced

1 Medium Avocado, mashed

125g Goats Cheese

2 tbsp Pesto

2 Handfuls of Rocket

Preparation Method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan).
  2. Place the mushrooms on a lined baking tray and bake in the oven for 10-15 minutes or until
  3. In the meantime, heat the oil in a non-stick frying pan and fry the sliced onions. Cook until tender.
  4. When the mushrooms are cooked, remove from the oven and top with the mashed avocado, crumbled goats cheese, onions and pesto.
  5. Top with the remaining mushrooms and serve with the rocket.

Nutritional values per serving

Calories 448 kcal|Carbohydrates 9g|Total Fat 40g|Protein 14g

Chicken Fajitas > Lettuce Wrap Fajitas

Mexican Fajitas

Prep time 15 minutes

Chill time 1 hour

Cook time 15 minutes

Serves 4 


1 Large Onion (240g)

1 Medium Red Pepper (160g)

1 Medium Green Pepper (160g)

2 Garlic Cloves

400g Chicken Thigh Fillets

1 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Chilli Powder

1 tsp Ground Cumin

Salt & Pepper, to taste

1 Medium Avocado (140g)

1 Medium Tomato (130g)

1 tbsp Fresh Coriander

1 tbsp Fresh Lime Juice

100g Cheddar Cheese

1 Large Iceberg Lettuce (300g)

4 tbsp Sour Cream

Preparation Method

  1. Start preparing the ingredients for the fajitas by thinly slicing the onion and peppers and crushing 1 garlic clove.
  2. Combine the chicken thighs, peppers, onions, garlic, olive oil, paprika, chilli powder, cumin, salt and pepper in a freezer bag and seal.
  3. Use your hands to mix the ingredients around then place the sealed bag in the fridge and leave to marinate for at least 1 hour. This can be done the night before.
  4. Warm a frying pan over a medium heat then transfer the chicken and vegetables into the pan and cook for 10-15 minutes, or until the chicken is cooked through.
  5. In the meantime, prepare the ingredients for the guacamole by mashing the avocado, crushing the remaining garlic clove and deseeding and chopping the tomato and coriander.
  6. Mix the avocado, garlic, tomato, coriander and lime juice together in a bowl.
  7. When the chicken and vegetables are almost cooked, grate the cheddar cheese and split the lettuce into four thick wedges.
  8. When the chicken and vegetables are cooked share the mixture out between the 4 wedges and top with the sour cream, cheddar cheese and guacamole.

Nutritional values per serving

Calories 485 kcal|Carbohydrates 13g|Total Fat 35g|Protein 29g|

Pizza > Fathead Pizza

Spicy Fathead Pizza (v)

Serves 3


For the crust:

125g Grated Mozzarella Cheese

100g Soft Cheese

70g Ground Almonds

1 Large Egg

½ tsp Salt

Olive Oil, to grease your hands

For the topping:

1 Medium Red Chilli

100g Cheddar Cheese

6 tbsp Passata

1 tsp Dried Oregano

Salt & Pepper, to taste 

To serve:

60g Rocket

Salt & Pepper, to taste

Preparation Method:

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan).
  2. For the crust heat the grated mozzarella and the soft cheese in a small bowl in the microwave. Stir until they melt together, then add the ground almonds, egg and salt. Mix well to form a dough.
  3. Moisten your hands with olive oil and flatten the dough onto parchment paper, making a circle about 10 inches (25cm) in diameter. You can also use a rolling pin to roll out the dough between two sheets of parchment paper.
  4. Remove top parchment sheet if used. Prick the crust all over with a fork, then place on a baking tray and bake in the oven for 10-12 minutes until golden brown. Whilst the crust is baking, finely chop the chilli and grate the cheddar cheese.
  5. Remove the crust from the oven then spread a thin layer of passata on the crust.
  6. Top the pizza with the oregano, finely chopped red chilli and grated cheese then bake in the oven for 10–15 minutes or until the cheese has melted.
  7. Serve with the rocket and a pinch of salt and pepper.

Nutritional values per serving

Calories 546 kcal |Carbohydrates 8g |Total Fat 44g |Protein 29g|

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